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Ingredients

⒈／⒉ cup granulated sugar

⒈／⒉ cup brown sugar, light or dark

2 large eggs

⒈／⒉ cup vegetable oil, or sunflower or corn oil

? cup water

1 cup cooked and mashed sweet potato

1? cups all-purpose flour, sifted

1 teaspoon baking soda

⒈／⒋ teaspoon salt

⒈／⒉ teaspoon ground cinnamon

⒈／⒉ teaspoon ground nutmeg

⒈／⒉ cup pecans, roughly chopped

Instructions

Preheat your oven to 350°F/180°C.

In a large bowl, whisk together the sugars, eggs, oil, water, and the mashed sweet potato.

In a separate bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg).

Add the dry ingredients to the wet ingredients; mix until there are no dry patches of flour, but do not overmix (this is very important).

Fold in the chopped pecans.

Pour batter into a greased 8.5 x 4.5–inch loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Allow the sweet potato bread to cool completely on a rack before removing from the pan and serving.